Quiche Lorraine
AI-generated image
French

Quiche Lorraine

A classic French savory tart with a crisp, buttery pastry shell, smoky bacon, nutty Gruyère, and a softly set custard. It is elegant enough for brunch and dependable enough for a family dinner.

80 min 6 servings Medium
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How to prepare

1
Mix the flour and a pinch of salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs, then mix in the ice-cold water just until a rough dough forms. Do not overwork it.
2
Shape the dough into a disk, wrap it, and chill for 30 minutes. Roll it on a lightly floured surface into a round about 3 mm thick, then line a 23 cm tart pan, pressing the dough into the corners. Trim the edge and chill the lined pan for 15 minutes.
3
Heat the oven to 200°C. Line the pastry with baking paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, then bake for 5 minutes more, until the base looks dry and pale golden.
Blind-baked pastry shell with a pale golden base in a tart pan AI-generated image
4
While the pastry bakes, heat a skillet over medium heat and fry the bacon for 5 to 7 minutes, stirring occasionally, until browned and lightly crisp. Transfer it to a paper towel-lined plate and discard excess rendered fat.
5
Whisk the eggs, heavy cream, and milk in a jug until smooth. Season with the nutmeg and black pepper; add salt sparingly because the bacon and cheese are already salty.
6
Scatter the bacon and grated Gruyère evenly over the warm pastry shell. Pour in the custard slowly, stopping just below the rim so it does not overflow.
7
Reduce the oven to 180°C and bake for 30 to 35 minutes, until the edges are set and the center still has a gentle wobble. For a firm, safe custard, the center should reach about 74°C.
8
Rest the quiche in the pan for 15 minutes, then cut into wedges and serve warm or at room temperature. The filling should slice cleanly while remaining tender.
Golden Quiche Lorraine wedge with bacon and Gruyère beside a green salad AI-generated image

Why this recipe works

Blind-baking protects the pastry from the moist custard, while a restrained ratio of eggs, cream, and milk creates a tender slice that is rich without becoming rubbery. Bacon and Gruyère provide enough salt and savoriness that the filling needs only simple seasoning.

Storage and reheating

How to store it

Refrigerate cooled quiche in an airtight container for up to 3 days.

How to reheat it

Reheat individual slices at 160°C for 12 to 15 minutes, or until warmed through. Avoid microwaving if you want to preserve the crisp crust.

Nutrition / serving

607kcal
22.52 gprotein
27.72 gcarbs
45.05 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 14 Aug 2026 · updated 14 Aug 2026